Easy Pork Chop Saute With Cranberries Recipes

EASY PORK CHOP SAUTE WITH CRANBERRIES

Steps:

• Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
• Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.
• Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.

EASY PORK CHOPS WITH CRANBERRY PAN SAUCE

Steps:

• Melt the butter in a heavy skillet over medium heat.
• Season the pork chops with salt, pepper and garlic powder, and saute until browned and cooked through (about 5-6 minutes on each side).
• Transfer the chops to a plate.
• Add in wine to the same skillet; bring to a simmer, scraping any browned bits in the bottom of the pan.
• Stir in cranberry sauce, shallots and fresh thyme; reduce the heat to medium-low and simmer until slightly reduced, stirring occasionally about 3-4 minutes).
• Season the sauce with salt and pepper.
• Return pork and any of the juices from the plate into the skillet; cook until heated through (about 1 minute).
• Transfer the chops to a plate.
• Spoon the sauce over the pork.

EASY PORK CHOP SAUTE WITH CRANBERRIES

Steps:

• Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
• Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.
• Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking.
• Add the chops and cook until browned on both sides, 2 to 3 minutes per side.
• Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan.
• Add cranberries.
• Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes.
• Transfer the chops to a serving plate and tent with foil to keep warm. Add the remaining juice mixture to the pan.
• Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes.
• Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste.
• Spoon the sauce over the chops.
• *Tip.
• Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.